Fish and Horseradish Mustard Sauce

Holly Clegg
  • Yield: 6 to 8 servings


2pounds fish filets (trout, snapper
-- Salt and pepper to taste
1/2cup plain nonfat yogurt
1teaspoon cornstarch
1tablespoon prepared horseradish
1tablespoon dry mustard
1/4cup grated Parmesan cheese
2tablespoons lemon juice
1teaspoon dried dill weed
1tablespoon capers, drained


  1. Preheat the oven to 350F.
  2. Season the filets with salt and pepper.  In a small bowl, combine the yogurt, cornstarch, horseradish, dry mustard, Parmesan cheese, lemon juice, dill and capers.  Dip each filet in the sauce and lay in a baking dish coated with nonstick cooking spray.  If extra sauce, spread over fish.  Bake for 15 to 20 minutes, or until the fish flakes with a fork.

Nutritional Info *per serving

  • Calories 102
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 25mg
  • Sodium 176mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 19g